Dinosaur Bar-B-Que Drunken Spicy Shrimp With Brazen Cocktail Sau |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Using the Mutha Sauce is the best sauce for just about everything. Zaar does not recognize this sauce, but do a search and you will find it.It the ingredients brown sauce is Mutha Sauce. Ingredients:
cans domestic beer (12 ounces each) |
1/2 cup cider vinegar |
2 cups water |
2 tablespoons old bay seasoning |
2 lbs large shrimp, in the shell |
2 tablespoons minced garlic |
2 tablespoons creole seasoning |
2 cups brown sauce |
1 cup prepared horseradish |
2 tablespoons worcestershire sauce |
1/4 lime, juice of |
1/4 lemon, juice of |
2 teaspoons tabasco sauce |
Directions:
1. Pour the beer, vinegar, and water into a high-sided pan. Add the Old Bay Seasoning, cover, and blast the heat up high. When it boils rapidly, add the shrimp.
2. Cover again and cook for 2 minutes, or til the shrimp turn pink and the flesh is just opaque.
3. Drain the shrimp in a colander and cover with a layer of ice to chill them down just enough to stop the cooking.
4. Throw the shrimp into a bowl and toss with the garlic and Creole Seasoning, (They can be eaten warm or chilled.).
5. Whip all of the ingredients for the cocktail sauce together in a bowl, and serve with that mess of shrimp.
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